This Vegan Biscoff Cake is the ultimate vegan showstopper. Biscoff flavoured sponge layered with a fluffy vegan Biscoff buttercream and topped with, you guessed it, Biscoff cookies!
I, like the majority of the planet, love Biscoff. The caramalised biscuit is a favourite in my house, perfect for dunking in my morning cuppa. When I discovered that Biscoff is naturally vegan I knew I had to take advantage of it. I’ve got a few irons in the fire (watch out for more vegan Biscoff recipes coming soon) but I just knew I had to start with this show-stopping Vegan Biscoff Cake.
This cake is super simple to make, using ingredients you probably already have to hand if you follow a dairy free lifestyle. Even if you don’t, the likes of oat milk and vegan butter are great staples to have on hand. I sent this cake (along with my vegan lemon drizzle) into work with my husband and everyone lost their minds. I think they actually preferred it to my regular cakes.
Tips for making Vegan Biscoff Cake:
- Milk – You can use any dairy free milk you like for this recipe. My go to is oat but you can go with your favorite variety.
- Butter – Use a block of vegan butter (like Flora Plant Life) not a vegan spread or your frosting will be too soft to work with.
- Biscoff – Make sure you use the smooth Biscoff spread, not crunchy. Crunchy will alter the texture and you won’t be able to drip it down the sides of the cake.
- Melting the Biscoff – I’m going to let you into my favorite drizzle/drip hack. When melting spreads, chocolate, anything you’ll use to drizzle or drip simply put it into an un-snipped piping bag and place it in a jug of boiling water to melt. No dishes to wash, no mess, just melted Biscoff ready to drizzle.
- Icing the cake – Vegan cakes tend to be crumblier than cakes made with dairy so if you want to make the icing process easier for yourself follow this easy step. Wrap each layer in cling film and place in the freezer for a couple of hours or up to 3 months before frosting. Frost while frozen, thank me later!
- Mesurements – I’ll aways use the metric system when writing my recipes because a) I’m British and b) it’s a better system. I get asked for cup conversions often and I’m afraid I just don’t work with cups, they’re not as accurate as the metric which leads to irregular bakes. I’d always advise you to invest in a good set of scales, you’ll never look back!
For the sponge:
- 450ml oat milk
- 2tsp apple cider vinegar
- 150ml sunflower oil
- 2tsp Vanilla extract
- 100g smooth Biscoff spread
- 300g caster sugar
- 450g Self raising flour
- 1tsp Baking powder
For the frosting:
- 250g block of vegan butter
- 500g icing sugar
- 150g smooth biscoff spread
- 1–2tbsp oat milk
- 150g smooth Biscoff spread
- Biscoff biscuits
- Preheat the oven to 175c (fan assisted) and grease and line 3 8″ sandwich tins with baking parchment.
- In a jug combine the oat milk and apple cider vinegar, set aside for a few minutes to become chunky.
- In the bowl of an electric mixer fitted with the paddle attachment add the caster sugar, self raising flour and baking powder, give it a quick mix to combine. Add the milk and vinegar mixture, oil, vanilla and Biscoff spread. Mix until smooth and fully combined.
- Pour the batter, evenly into the prepared tins and bake for 30-35 minutes until a skewer inserted into the middle of the cakes comes out clean. Leave to cool for 30 minutes before removing from the tins and placing on a wire rack to cool completely.
- To make the frosting add the vegan butter, icing sugar and Biscoff spread to the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth and fluffy. If the frosting is too thick, add the oat milk 1tbsp at a time until you reach the desired consistency.
- Place one of the sponges onto a cake stand and spread some of the Biscoff buttercream on top of the cake. Sandwich with the next sponge and repeat. Spread the remaining frosting down the sides and the top of the cake, using your spatular to scrape off excess buttercream from the sides so the sponges are showing through.
- Melt the Biscoff spread (see tips) and pipe drips down around the top of the cake.
- Pop the cake in the fridge for 10 minutes to set the drip.
- Add the remaining buttercream to a piping bag fitted with an open star nozzle and pipe swirls around the top of the cake. Decorate with the Biscoff cookies.
This cake will keep for 3-4 days in an airtight tin